Viva Panzanella Recipe
Viva Panzanella Recipe photo by Taste of Home

Viva Panzanella Recipe

Publisher Photo
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
TOTAL TIME: Prep: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min.
MAKES: 6 servings

Ingredients

  • 3/4 pound sourdough bread, cubed (about 8 cups)
  • 2 tablespoons olive oil
  • 2-1/2 pounds tomatoes (about 8 medium), chopped
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 cup thinly sliced roasted sweet red peppers
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup Greek olives, quartered
  • 3 tablespoons capers, drained
  • DRESSING:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1 garlic clove, minced

Nutritional Facts

2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.

Directions

  1. Preheat oven to 450°. In a large bowl, toss bread with oil and transfer to a baking sheet. Bake 8-10 minutes or until golden brown. Cool to room temperature.
  2. In a large bowl, combine tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
  3. In a small bowl, whisk dressing ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Viva Panzanella in Taste of Home April/May 2011, p71

Nutritional Facts

2-2/3 cups equals 424 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 1,047 mg sodium, 59 g carbohydrate, 7 g fiber, 13 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Viva Panzanella

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 26, 2012

"Great taste. I agree with harper723 and debharas. Will make often."

MY REVIEW
Reviewed Aug. 13, 2011

"I loved this! Armed with the info from the prior reviews, I didn't toss the whole salad with dressing but served it on the side. I found it was delicious and I kept picking on this from the fridge later. I left out the olives and capers and used a fresh pepper from the garden. Definitely not expensive for us since most of the ingredients came from the garden or were already in my pantry. All I had to buy was sourdough bread and artichokes hearts (which were the one thing I didn't like in this)."

MY REVIEW
Reviewed May. 11, 2011

"Made this for a night poolside. It was fabulous! The flavor was great and I had to share the recipe with my friends as they wanted to make it! Let it stand 5 minutes before serving once you have put on the dressing."

MY REVIEW
Reviewed Apr. 8, 2011

"Without dressing, I would give this salad 2.5 stars, but as written, it is terrible.Strike 1: The dressing overpowers the other flavors in what would otherwise be a delightfully flavorful salad--when you can't taste capers and greek olives, you know something's off. 5 bites in and the vinegar was so nauseating that I threw the lot in the trash and ate cold cereal for dinner. Sad, since there are a lot of pricey ingredients in there. My kids (ages 9, 7, 4) were finished with it after the first bite.Strike 2: the dressing made the toasted bread soggy right off, which killed the texture of the salad.Strike 3: The recipe makes a HUGE quantity, and to qualify as an entre, you have to eat a HEAPING dinner plate full of what should be an exciting salad, but is really a soggy mess of vinegar. You simply cannot taste the individual flavors.Suggested Changes: dress with a lighter flavored vinegarette; use fresh red peppers rather than roasted for better texture; add bread AFTER tossing salad with dressing to avoid soggy bread; if there will be leftovers, serve dressing on the side for better storage."

MY REVIEW
Reviewed Apr. 6, 2011

"I made this recipe as a meat-free Lenten dinner. It made enough to last a few days and the flavors are wonderful. The only thing I changed was not tossing the dressing with the whole salad- I set out the dressing for people to add as they chose. Fantastic recipe all around!"

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